
| FRIDAY, JUNE 12th INNOVATION |
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| Chair: Mr. Roberto Ruiz Santos. NEIKER-Tecnalia (Basque Institute for Agricultural Research and Revelopement) | |
| 9:30-10:05 | Nutritional strategies for rationalising the costs of ruminant feedstuffs in the new setting of raw material prices |
| Mr. Alex Bach. Institut de Recerca i Tecnologia Agroalimentàries (IRTA) | |
| 10:05-10:35 | Effect of the addition of conjugated linoleic acid (CLA) to pig feedstuffs on production figures, quality of carcasses and meat |
| Mr. Joaquín Morales Peñacoba. PigCHAMP Pro Europa | |
| 10:35-11:10 | Use of chitosan as a modulator of ruminal fermentation |
| Mr. Aser García Rodriguez. NEIKER-Tecnalia (Basque Institute for Agricultural Research and Revelopement) | |
| 11:10-11:30 | Round Table |
| 11:30-12:00 | Coffe-Break |
| Chair: Mrs.. Amaia Barredo Martín. Basque Government | |
| 12:00-13:15 | Round Table: Public perception of the primary and transformation sector |
| Consumers viewpoint about feedstuff production sector | |
| Mr. Yolanda Quintana. Spanish Confederation of housewifes, Consumers and Users organizations (Ceaccu) | |
| Impact of the media on the image that the consumers get of the primary Sector | |
| Mr. Miguel Angel Mainar. Agro-Food Journalist Association | |
| What does the consumer ask the animal origin products? Viewpoint of Spanish meat industry | |
| Mr. Miguel Huerta. Spanish meat Sector Organizations Confederation(Confecarne) | |
| Citizens Perceptions about primary Sector in the Autonomous Region of the Basque Country | |
| Mrs. Eider Arrieta. Agricultural Research and Technology (IKT) | |
| 13:15-14:00 | Round Table and Congreso conclusions |
| 14:00 | CLOSING CEREMONY |
| > Download course programme (PDF) | |